“…Wang et al (2022), Harguess et al (2020), Tosun and Hatirli (2009), and Gündüz et al (2006 highlighted that the sensory quality attributes such as freshness, juiciness, color, flavor and quality of red meat provided a positive motivation on consumers' consumption satisfaction; when demographic factors covering families' income, food prices, their education levels, distance to market, their purchase frequencies, market club card membership and usage affected positively their red meat consumption. Bouranta et al (2022), Topcu et al (2015) and Karakuş et al (2008), furthermore, indicated that the most important factors for consumers when purchasing food were food quality and safety, as well as sanitary conditions along food supply chain including in the production, processing, marketing and retailing stages.…”